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Sun Dried Tomato Orzo Pesto

Sun-Dried Tomato Orzo Pesto – Savory, Vibrant & Mediterranean-Inspired!
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A refreshing and flavorful dish combining orzo pasta, sun-dried tomatoes, and pesto for a perfect meal.

Ingredients

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  • 170 g orzo pasta, uncooked (may use gluten-free pasta if preferred)
  • 3 heaping tablespoons pesto (ensure dairy-free if vegan)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cucumber, diced
  • 50 g sun-dried tomatoes in oil, julienned (add 1 tablespoon reserved sun-dried tomato oil for additional flavor if desired)
  • 50 g feta cheese, crumbled (use dairy-free alternative if vegan)
  • 30 g arugula leaves
  • 160 g cooked chickpeas, drained and rinsed
  • 2–3 tablespoons fresh parsley, chopped
  • Juice of 1/2 lemon
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large saucepan of salted water to a boil. Add orzo and cook until al dente following package instructions, ensuring the pasta retains a firm texture.
  2. While the orzo is cooking, dice the cucumber and finely chop the fresh parsley.
  3. Once the orzo is cooked, drain thoroughly and rinse under cold running water to arrest cooking and prevent clumping.
  4. In a spacious mixing bowl, combine the cooled orzo, pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, crumbled feta, chopped parsley, arugula, and freshly squeezed lemon juice.
  5. Toss gently to integrate all ingredients. Taste and adjust with sea salt and black pepper as needed. Serve immediately or chill in the refrigerator for 1 hour before serving for enhanced flavor.

Notes

  • For a vegan option, ensure to use dairy-free feta and pesto.
  • You may add extra sun-dried tomato oil for more flavor.
  • This dish can be served warm or cold.

Nutrition

Find it online: https://www.spiritsdrink.com/sun-dried-tomato-orzo-pesto-recipe/